Pasta And Red Bean Salad With Pesto (Cashews)

Course : Italian
Serves: 4
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4 cloves garlic -- coarsely chopped
1/4 cup cashews or pine nuts
1 1/2 cups fresh basil leaves -- packed
1/2 cup olive oil
1 teaspoon ground black pepper
1 teaspoon salt
1/2 cup grated parmesan cheese or romano cheese
--for the salad
1/2 pound uncooked pasta shells or spirals
10 medium cherry tomatoes -- halved red or yellow
4 pieces scallions -- chopped
1/2 cup shredded carrots
2 cups cooked red kidney beans or chick peas -- drained

Preparation / Directions:

To make the pesto, add the garlic and nuts to a food processor fitted with a steel blade. Process for 15 seconds. Add the basil, oil, and seasonings and process for 15 seconds more, until smooth. Transfer to a bowl and blend in the Place the pasta in boiling water to cover, and cook for 10 to 12 minutes, until al dente. Drain in a colander and cool under cold running water. In a large mixing bowl, combine the pesto with the pasta, vegetables, and beans and blend well. Chill for 1 hour. Jay Solomon / Lean Bean Cuisine (c) 1995

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